OK I figured it was time I turned loose of some money & I bought Jeff's rib rub recipe set to help support the forum.

Jeff specifies the use of yellow mustard as a sticking agent to help the rub adhere to the ribs. We generally don't buy yellow mustard in our house, as I find it too plain & boring and my wife doesn't like mustard anyway.

I generally don't like to stray too far from a recipe the first time around but wondering what you folks thought about using spicy brown mustard instead of yellow. I really don't want to have half a bottle of yellow mustard taking up fridge space if I can avoid it.

I used to always use mustard to rub ribs in and no it didn't effect the flavor at all. Recently I didn't have any so I just patted the rib on and it stayed in place fine so I probably won't use it any more.

No mustard needed...as Drewed stated you could use some olive oil or peanut oil, but there is really no sticking agent needed, just simply apply your rub, let the meat sit for 30 minutes or so and the moisture from the meat will hold the rub on.

mustard free here as well.....I did use it once and found it to be more trouble to use than not. I do a Memphis style dry rub the night before, wrap in food film and stick in the fridge. The overnight magic happens and dry becomes moist adhering quite well. Any missed or light spots get another dose of rub before going into the smoker. On birds and such I'll use some olive oil on the skin then apply the rub.....or make a compound butter and rub that up under the breast skin, especially on a larger turkey. Some like using mustard so no harm, no foul either way IMO......Willie

I have used mustard on my ribs and butts for the past few years, but I think I found a new "go to" binder this past weekend. I did one of my racks and one butt with Siracha sauce instead of mustard and it was quite good. It did not leave any major heat like you think it would. I think it left a hint of nice flavor and my guests were asked which one they liked better and 90% pointed out the Siracha ones.

cool. thanks everyone for suggestions. Since my wife is a little shy on things spicy we bought a bottle of yellow mustard and I backed off a touch on some of the hotter ingredients in the rub to appeal to her tastes.

I haven't used the smoker all that much. A busy work schedule keeps me traveling around the country quite a bit, not that much free time at home. On vacation this week and have some ribs on the WSM now.

It's all a matter of taste, whatever flavor is best for you and those joining you is the right flavor. Our family has two kinds, our "spicy ribs" and our "sweet ribs" The kids gobble up the sweet ones, and as you might guess the rub is about 80% brown sugar.

I've used the grey poop mustard, Sriracha sauce, even regular Cholula hot sauce as a sticking agent for Jeff's rub. They all worked great. I like a little extra spice, so I add more cayenne and black pepper to the rub. Seems the flavor of the sticking agent disappears more the longer the cook is. Just got some Sichuan pepper corns and cant wait to find a use for them on my next cook.